Determination the number of Lactic Acid Bacteria and Yeasts in the combination of traditional yoghurts

Background and objectives: Yoghurt is a milky, fermented andsemi-solid production that is produced by Microorganism starters.These microorganisms are known as lactic acid bacteria, which areresponsible for the formation of the tissue, scent and flavor of yoghurt.Their presence in digestive system makes people healthy. The aim ofthis study was determination of the number of Lactic Acid Bacteriaand Yeasts in the combination of traditional yoghurts of villages ofEast-Azerbaijan- province.Material and Methods: In this study, we gathered 90 samples oftraditional yoghurt from the villages of East- Azerbaijan province andtransferred, in a standard condition, to the laboratory ofpharmaceutical-applied research center of Tabriz medical scienceuniversity. We used 10-6dilution to measure the number of lactobacilliin MRS Agar medium and 10-3 dilution to count the Yeasts inSaborodextros Agar medium. Then, the grown colony has beenenumerated and the kind of bacteria was specified via biochemistrytests.Results: The mean number of lactobacilli in 1 ml of traditionalyoghurts is about 62 × 106 CFU/mL and the number of Yeasts 41×104CFU/mL. Delbrueckii and plantarum are the most commonLactobacilli, and Saccharomyces is with the highest frequency.Conclusion: According to findings of this research, there isconsiderable amount of microorganisms such as useful bacteria, in thetraditional yoghurts of villages of East- Azerbaijan province. Theyhave been used as a starter and probiotic in Dairy and milk factories toproduce good production in the future.Key words: Lactic acid bacteria, East-Azerbaijan, Yoghurt, Yeasts